For all of Long Island wine’s diversity, both in grapes and in styles, it’s rare that you find a red wine that can be considered jammy — that sensation of syrupy macerated or cooked fruit that is perhaps most apparent in Australian Shiraz and California Zinfandel.
Anyway, you just don’t find it often here in our maritime climate. But if you like that style, Roanoke Vineyards 2015 Theory and Practice ($28) — a blend of half Merlot and half Petit Verdot — a might hit your palate the right way.
“We’ve had a tremendous run of Petit Verdot,” says Roanoke’s Scott Sandell. “Hot and dry summers are key to fully ripening this variety on the North Fork, and when it’s good … it’s great.”
For those familiar with Petit Verdot, the small-berried, late ripening member of the Bordeaux varieties, this may seem an odd blend at first, but as Sandell puts it “Petit Verdot can add serious depth in a blend, as well as terrific optics, too. It’s almost black.”
Producer: Roanoke Vineyards
Region: North Fork of Long Island AVA